1. Remove phosphorus from saury, cut off two spoons of cooking wine, marinate with green onion and ginger for 20 minutes
2. One spoon of dark soy sauce, two spoons of light soy sauce, one spoon of vinegar, one spoon of cooking wine, salt, pepper, green onion, ginger, garlic, dried chili, two pieces of rock sugar in a bowl
3. Fry until golden on both sides, add the sauce from step two, add two bowls of water and simmer until the juice is collected
4. Serve on a plate, and thicken the glutinous glutinous soup before serving to make it richer
Tips:Everyone's taste is different, so you can taste the soup yourself when you stew the fish and season it according to your own taste.\nBe sure to clean the internal organs and clean the scales simply because these are very fishy.
